Taste of Home
German Chocolate Cake Cheesecake
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
YIELD: 12 servings.
This rich and flavorful dessert is my cheesecake version of German chocolate cake. It makes an elegant ending to a special meal.—Mary Bakken, New Richland, Minnesota
Ingredients
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1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
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2 tablespoons brown sugar
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1/4 cup butter, melted
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FILLING:
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2 packages (8 ounces each) cream cheese, softened
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1 cup semisweet chocolate chips, melted and cooled
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2/3 cup packed brown sugar
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2 tablespoons baking cocoa
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5 large eggs, lightly beaten
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1 teaspoon almond extract
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1 teaspoon vanilla extract
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TOPPING:
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3/4 cup sweetened shredded coconut
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3/4 cup chopped walnuts
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1/3 cup packed brown sugar
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1/3 cup half-and-half cream
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5 tablespoons butter
Directions
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1.
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
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2.
Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
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3.
In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust.
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4.
Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan.
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5.
In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers.
Nutrition Facts
1 slice: 449 calories, 30g fat (15g saturated fat), 136mg cholesterol, 257mg sodium, 42g carbohydrate (34g sugars, 2g fiber), 8g protein.
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